Chocolate muffin with prunes
2020-08-13 / test@t
Bignet with Chantilly cream, covered with chocolate ganache
Bignet is a ball made of light choux pastry that rises well during baking. This delicacy takes its name from the French beignet - donut, which in turn comes from the more ancient buigne, which means "bump" (bulge). Biné is made from butter, flour and eggs and can be baked in the oven or fried in oil. They are served glazed and stuffed with cream, chocolate and cream. If it is unsweetened bigné, they are stuffed with bechamel, clams, mushrooms or cheese fondues.
Ingredients
- water 250 ml
- butter 60 g
- wheat flour 225 g
- eggs 5 pcs.
- egg yolks 6 pcs.
- cream 400 ml
- bitter chocolate 400 g
- lemon zest 1 pc.
- vanillin 0.5 g
- salt 0.5 tsp
STEP-BY-STEP COOKING RECIPE
Step 1
Shu dough is a choux pastry. Pour cold water (250 g) into a heavy-bottomed saucepan. Put on fire and add butter and a pinch of salt. Let the oil dissolve completely.
Step 2
Only the water will boil, add flour, all at once. Beat the mixture vigorously with a wooden spoon until a thick, smooth dough forms. Reduce heat and simmer, continuing to stir, until the dough begins to lag behind the sides and bottom of the pan.
Step 3
Remove from heat. Put the dough on the table and let it cool slightly, stirring from time to time so that it does not dry out. Transfer the cooled dough back to the saucepan and add the eggs to the dough, adding them one at a time.
Step 4
After each addition of eggs, beat the dough thoroughly so that the eggs are completely mixed and the dough absorbs as much air as possible. Beat until dough is smooth and shiny.
Step 5
Put the finished dough in a pastry bag with a medium nozzle and use it to make small pieces on a baking sheet.
Step 6
Smooth the surface of each workpiece with a damp finger.
Step 7
Bake the dough for 25-30 minutes in the oven preheated to 190-200˚С.
Step 8
Turn off the oven and leave the bignet in it for a few more minutes. Remove from oven and allow to cool. The bignier dough should rise well and not settle after being removed from the oven.
Step 9
Boil the milk with lemon or orange peel.
Step 10
While the milk is heating in another bowl, mix together the sugar, 2 whole eggs and 6 yolks, and the vanillin. Beat well and add 100g flour. Beat again until smooth.
Step 11
While whisking, add filtered hot milk.
Step 12
Put on fire and cook, stirring constantly with a wooden spoon or whisk, preventing the formation of lumps and possible burning.
Step 13
As soon as the milk mixture begins to boil, reduce the heat and continue to cook for a few minutes, continuing to beat until a homogeneous cream is formed.
Step 14
Prepare chocolate ganache in a water bath. Place a small rounded bowl over a slightly boiling water in a saucepan. Pour in 200 g of cream and add chopped dark chocolate. Stir with a silicone spatula to bring the mixture to a homogeneous glaze state. Allow to cool slightly and use to cover the stuffed binés.
Step 15
Fill a pastry bag with a small nozzle with the prepared chantilly cream and stuff the bignet from the bottom, carefully perforating it with the tip of the nozzle.
Step 16
Holding the cream-filled bignet with two fingers, dip the top of it into the chocolate ganache, turn and immediately remove it.
Step 17
Place the finished bignets on a tray or dessert plate. Enjoy your meal!
Step 18
When cooled, the ganache loses its gloss, but the bignet acquires an unforgettable taste of chilled crispy chocolate, light airy dough and delicious cream.
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